The herbaceous perfume of chopped fresh tarragon is all you need to make an egg salad sandwich extra special for Mom. Stack it up and enjoy on the porch swing with a tall glass of tea for a low-key visit with easy conversation.

Let this recipe be the base for future dates with your sweet mama, too. Switch it up each time, substituting cilantro for the tarragon and lime juice for the lemon juice, or mix in chipotles instead of sriracha for a smoky kiss, or try adding finely minced shallots for a touch of texture.

Egg Salad Sandwiches

1 dozen hard boiled eggs

1 cup of mayonnaise

1/4 cup dijon mustard

1 tablespoon chopped fresh tarragon

juice of a lemon

sriracha

salt + pepper

asparagus

sliced white bread

Everyone has an egg salad sandwich recipe, try this one out, it might become your new go-to.(Photo: Cara Hummel)

Instructions:

1. Prep your ingredients: Hard boil your eggs, peel the shells, chop the tarragon and blanch the asparagus in salted water until tender.

2. In a mixing bowl, smash the eggs with the back of a fork. Add the mayonnaise, mustard, tarragon and lemon juice; stir together.

3. Season with salt and pepper. Add sriracha to taste. Stir together again.

4. Taste and adjust the seasonings accordingly. Keep in the refrigerator until ready to serve.

5. To assemble the sandwiches, place a layer of blanched asparagus on the bottom slice of bread, top with a hearty spoonful of the egg salad and place another slice of bread on top.

Prep time: 20 minutes Cook time: 15 minutes Yields: 6 sandwiches

Tips + Tricks:

**I have spent most of my professional cooking career ruining hard boiled eggs. I have tried every tip in the book/on the internet – but it's keeping it simple that works the best. Slowly drop the eggs into boiling water and let cook for 10-12 minutes. After 10-12 minutes, pull the eggs from the water and place in a bowl of ice water for 20 minutes to cool completely. After the 20 minutes, peel immediately.